Key Lime Pie in a Jar

Lori & Paul, Burp!

Almost nothing tastes more like summer than a cool slice of tart key lime pie. In this recipe, we’ve used lime curd to provide the perfect amount of pure lime flavor and the airiness of freshly whipped cream to add lightness to the otherwise heavy filling. Layering the dessert in half-pint mason jars provides a modern twist to this classic summer dessert.

Key Lime Pie in a Jar
By Lori & Paul
Serves 6


4 tablespoons butter
10 graham crackers
1/8 cup granulated sugar
1 recipe lime curd (below)
2 cups whipping cream
1 teaspoon vanilla
¼ cup powdered sugar
Optional garnishes: Sugared lime zest (recipe below), lime slices
Also needed: 6 half-pint (8-ounce) mason jars


Melt the butter on the stovetop over medium-low heat or microwave for 20 seconds. Place graham crackers into the bowl of a food processor. Pulse until fairly fine crumbs form.

Mix together butter, sugar and crushed crackers. Set aside.

Whip the cream on medium low speed until it thickens and forms soft peaks. Add the vanilla and sugar, and continue whipping until stiff peaks form.

Reserve 1 1/2 cups of whipping cream to top desserts. Fold the lime curd into the remaining cream with a rubber spatula, being careful not to deflate the cream.

Reserve about ¼ cup of the graham cracker mixture. Place 2-3 tablespoons of the remaining graham cracker mixture into each jar. Top with lime mixture, filling to within ½ inch of the top of each jar. Sprinkle with a bit of the reserved graham cracker mixture. Finish with a dollop of reserved whipping cream sprinkled with sugared lime zest and a slice of lime, if desired.

Lime Curd


6 large egg yolks
zest of two limes
1/4 cup freshly squeezed lime juice (2-3 limes)
12 tablespoons sugar
8 tablespoons unsalted butter, cold, cut into pieces


Combine egg yolks, lime zest, lime juice and sugar in a medium saucepan. Whisk to combine. Set over medium heat, and stir constantly with a wooden spoon or rubber spatula, scraping the sides and bottom of pan as you stir. Cook until mixture is thick enough to coat back of wooden spoon, 5 to 7 minutes.

Remove saucepan from heat. Add butter, one piece at a time, stirring until well incorporated.

Transfer mixture to a medium bowl. Lay a sheet of plastic wrap directly on the surface of the curd to avoid a skin from forming. Cool to room temperature, then refrigerate until firm and chilled, at least 1 hour. Can be made 1-2 days ahead. Keep refrigerated.

Sugared Lime Zest


Zest of one lime
1 tablespoon sugar


Place lime zest in a shallow bowl. Cover with sugar. Allow to sit for an hour before using as garnish.

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3 thoughts on “Key Lime Pie in a Jar

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  1. J W Harmon said:

    How can you honestly call this a recipe for Key Lime Pie? The Key Lime is a distinct type of lime with a taste that is uniquely different from other limes. In order to truly make a Key Lime Pie, you must use the juice and zest of the Key Lime! Otherwise, it is just a Lime Pie.

  2. Catherine Ottarson said:

    JW Harmon, the recipe reads; when available Use Key Limes but in a pinch Regular Limes will do (especially for the uninitiated to the unique flavor of the Key Lime )

    Cooking and baking is Kitchen Chemistry. Experiment, Play, try new combinations of flavors together.

    Be flexible. Recipes are not carved in Stone.